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Heirloom Tomato and Beet Salad

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Base Recipes 79

All-Purpose BBQ Sauce🌐

  • 1 c. Ketchup
  • 1/2 c. Water
  • 1/4 c. Light Brown Sugar, packed
  • 2 tbsp. Apple Cider Vinegar
  • 1 tbsp. Yellow Mustard
  • 1/2 tsp. Black Pepper, ground
  • 1/4 tsp. Cayenne Pepper
  • 1/4 tsp. Salt
  • In a medium pot, whisk together the ketchup, water, brown sugar, vinegar, mustard, black pepper, cayenne, and salt. Bring to a boil over high heat, then reduce the heat to low and simmer, whisking, for 5 minutes.
  • Remove from the heat. Let it cool slightly, then transfer to a mason jar or another heatproof, airtight container. Store in the fridge for up to 1 month.

All-Purpose Stir-Fry Sauce🌐

  • 2 tsp. Cornstarch
  • 1/2 c. Water
  • 3 tbsp. Soy Sauce
  • 1 tbsp. Honey
  • 2 tsp. Sambal Oelek, aka. Chili Paste
  • 1 tbsp. Fresh Ginger, grated
  • In a small bowl, mix the cornstarch and water. Add the cornstarch mixture to a medium pot along with the soy sauce, honey, sambal oelek, and ginger. Bring the pot to a boil, reduce the heat to low, and simmer it for 5 minutes.

Apple Cider & Honey Vinaigrette🌐

  • 1/4 c. Apple Cider Vinegar
  • 2 tsp. Avocado Oil
  • 2 tbsp. Coconut Aminos
  • 2 tsp. Honey
  • 1 Oranges, zested
  • In a small bowl, whisk together all ingredients, and season to taste with salt and pepper.

Avocado Crema🌐

  • 2 Avocados
  • 1/2 c. Coconut Cream
  • 6 tbsp. Fresh Cilantro
  • 2 tbsp. Avocado Oil, to thin
  • 2 Lemons, juiced
  • 2 tsp. Water, to desired thickness
  • 1/2 tsp. Sea Salt & Black Pepper, to taste
  • Combine avocado. coconut cream, cilantro, avocado oil, and lemon juice in a blender, then purée until smooth.
  • Add water to thin. Season to taste with salt and pepper.

Avocado Mash🌐

  • 1 tsp. First Watch Seasoning
  • 6 Avocados, halved, peeled and pitted
  • 2 Lemons, juiced
  • In a mixing bowl, combine the avocados with lemon juice and seasoning until evenly coated.
  • Mash with a rubber spatula (or whisk), keeping medium-sized chunks. Don't over mash!
  • Transfer to an airtight container. Seal tightly with a double layer of plastic wrap pressed down directly onto the Avocado Mash to limit exposure to the air, which increases browning.
  • Keep in the refrigerator for at least 2 hours prior to serving, to entire optimum temperature.

Baked Salmon🌐

  • 1 Smoked Salmon
  • TODO

Basic Vinaigrette🌐

  • 2 tbsp. Red Wine Vinegar
  • 1 tbsp. Dijon Mustard
  • 1 tbsp. Honey
  • 1/4 tsp. Salt & Black Pepper, ground
  • 1/2 c. Olive Oil
  • In a medium bowl, whisk together the vinegar, Dijon mustard, honey, salt and pepper.
  • While whisking, add the oil very slowly. This is crucial, because if you add the oil all at once, the vinaigrette will fall apart. You need the mechanical agitation of whisking to break up the oil droplets so they can bond with the vinegar.
  • After all the oil has been whisked in, continue to whisk it like crazy for about 30 seconds more.

Black Bean Salsa🌐

  • 2 tsp. Olive Oil
  • 1 Onions, diced
  • 12 oz. Jarred Pickled Jalapeños, drained
  • 15 oz. Canned Black Beans, drained and rinsed
  • 14 oz. Canned Tomatoes, drained
  • 2 tbsp. Fresh Cilantro, chopped
  • 1/4 tsp. Salt & Black Pepper
  • In a medium pot, warm the olive oil over medium heat. Add the onion and cook for 5 minutes, or until translucent. Add the jalapeños and cook for 2 more minutes.
  • Throw in the black beans and tomatoes and bring to a boil. Reduce the heat to low and simmer the salsa for 15–20 minutes, or until thick.
  • Remove from the heat and stir in the cilantro. Taste and season with salt and pepper. Put the salsa in a container and cool in the fridge overnight.

Boiling Kettle Water🌐

  • 2 c. Water
  • Boil the water in a kettle.

Bourbon Caramel Sauce🌐

  • 1 c. Granulated Sugar
  • 1/2 c. Water
  • 1 c. Heavy Cream
  • 6 tbsp. Salted Butter
  • 4 tbsp. Bourbon
  • 1 tsp. Vanilla Extract
  • 1/4 tsp. Salt
  • In a medium pot, combine the sugar and water and bring to a boil over high heat. Reduce the heat to medium-low and simmer the syrup for 7–10 minutes, until it starts to turn golden brown.
  • Once the syrup starts to turn golden brown, watch it very carefully. As soon as it turns caramel brown, add the cream into the pot and stir. Let the caramel boil for about 1 minute, then whisk in the butter little by little.
  • Remove from the heat and whisk in the bourbon, vanilla, and salt.
  • Let the sauce cool to room temperature, then transfer to a container and store in the refrigerator for up to 1 month. Heat slightly before using.

Buttermilk🌐

  • 2 tbsp. White Vinegar | Lemon Juice
  • 2 c. Milk
  • Pour the tablespoon of vinegar into a 1 cup measurer. Fill the rest of the 1 cup measurer with milk.
  • Gently stir and let the mixture sit for about 5 minutes. This will allow the milk to slightly curdle, giving it a buttermilk-like texture and taste.

Cauliflower Hummus🌐

  • 1 Cauliflower Heads, cut into florets
  • 4 Garlic Cloves, roughly chopped
  • 2 tbsp. Avocado Oil
  • 1/4 tsp. Sea Salt & Black Pepper, to taste
  • 1/2 c. Tahini (Sesame Seed Paste)
  • 2 tbsp. Olive Oil
  • 2 Lemons, juiced
  • Preheat the oven to 425°F.
  • In a medium-size bowl, toss the cauliflower and garlic with 2 tablespoons of the avocado oil, plus salt and pepper.
  • On a large baking sheet lined with parchement paper, pour the contents of the bowl and cook for 30 minutes, until cauliflower is tender.
  • Remove the cauliflower from the oven and transfer it to a food processor or blender.
  • Add 2 tablespoons of olive oil, tahini, lemon juice, and garlic, and blend until smooth.

Cauliflower Mash🌐

  • 1 Cauliflower Heads
  • 1 tbsp. Coconut Oil
  • 2 tbsp. Broth | Water, organic
  • 1/4 tsp. Sea Salt, to taste
  • 1 tbsp. Dill | Chives, chopped
  • Lightly steam the cauliflower.
  • Add all ingredients to a blender and mix on high.
  • Top with chopped dill/chives.

Cauliflower Rice🌐

  • 1 Cauliflower Heads
  • Remove the leaves and core from the cauliflower, and cut the head into 4 pieces.
  • Using a grater, on the medium grate side, grate the cauliflower chunks until no more remain.

Cauliflower Rice (Cilantro-Lime)🌐

  • 2 c. Cauliflower Rice
  • 1 tbsp. Avocado Oil
  • 1 Limes, juiced
  • 1/4 c. Fresh Cilantro, chopped
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
  • Heat a large skillet over a medium heat and add the avocado oil.
  • Add the cauliflower rice and cook for 5 minutes, or until desired texture is achieved.
  • Remove the pan from the heat and stir in the lime juice and cilantro.
  • Season to taste with salt and pepper.

Chickpea Burgers🌐

  • 3/2 c. Stovetop Chickpeas
  • 3 tbsp. Avocado Oil, divided
  • 1 Small Onions
  • 2 Garlic Cloves
  • 1/4 c. Fresh Parsley, roughly chopped
  • 2 tbsp. Arrowroot Starch
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
  • 4 tbsp. Chickpea Flour, divided
  • In a large cast iron pan, over medium heat, add 1 tablespoon of the avocado oil. Add the onion and garlic, and cook until slightly golden but not burned. Remove from heat and allow to cool.
  • In a food processor, process the chickpeas until they turn into a slightly textured paste. Be sure to turn off the food processor and scrape down the sides to get all the chickpeas ground up. Add in the onion, garlic, salt, and pepper, and mix to fully combine. Turn the food processor off and stir in the chopped parsley and arrowroot starch.
  • Take a large plate and sprinkle a few tablespoons of chickpea flour onto it. Using a spoon, scoop some of the mixture into your hands and shape into a ball, the size of a golf ball, and then press gently to make a patty. Drop into the chickpea flour to coat evenly. If too much flour sticks to the patty, then gently dust it off with your fingers or a pastry brush. You should have a very light coating all over the patties/burgers.
  • Reheat that same cast iron pan to medium heat. Drizzle the remainder of the oil and place the patties in to cook. Cook for about 2–3 minutes on each side until the bottom is nicely browned.

Coconut Sour Cream🌐

  • 14 oz. Coconut Cream
  • 1 Limes, juiced and zested
  • 1/8 tsp. Salt
  • Combine all ingredients in a small bowl and stir to mix well.

Cooked Penne Pasta🌐

  • 1 oz. Penne Pasta
  • 1/4 tsp. Salt
  • Bring a large pot of salted water to a rolling boil.
  • Add the penne pasta and cook according to package directions.

Cooked Quinoa🌐

  • 1 c. Quinoa, rinsed well
  • Cook 1 cup of quinoa per package instructions.

Cooled Rice🌐

  • 1 c. Rice
  • 1 c. Water
  • Rinse the rice until the water runs clear.
  • Cook the rice according to package instructions.

Cooled Sticky Rice🌐

  • 1 c. Short Grain Rice
  • 1 c. Water
  • Rinse the rice until the water runs clear.
  • Cook the rice according to package instructions.

Cowboy Caviar🌐

  • 2 c. Black Beans, cooked
  • 1 c. Tomatoes, chopped
  • 1/2 c. Fresh Cilantro
  • 1/4 c. Green Bell Peppers, chopped
  • 1/4 Red Onions, chopped
  • 1/2 tsp. Sea Salt
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Dried Oregano
  • 1/2 tsp. Dried Basil
  • 1 Limes, juiced
  • 2 tbsp. Olive Oil
  • 2 tbsp. Apple Cider Vinegar
  • Place all ingredients in a large bowl and mix.

Creamy Avocado-Lime Dressing🌐

  • 1/2 c. Guacamole
  • 1/2 c. Mayonnaise
  • 1 Limes, juiced
  • 1 tbsp. Granulated Sugar
  • 1/4 tsp. Chili Powder
  • 1/4 tsp. Salt
  • 1/8 tsp. Black Pepper
  • 1/4 c. Water
  • In a medium bowl, whisk together the guacamole, mayonnaise, lime juice, sugar, chili powder, salt, and pepper. Whisk in enough of the water to thin the mixture until it just coats the back of a spoon.
  • Store in the fridge in an airtight container for up to 3 days.

Creamy Pesto🌐

  • 2 c. Fresh Basil
  • 1 c. Olive Oil
  • 1/2 c. Pine Nuts
  • 4 tbsp. Parmesan Cheese, grated
  • 1/4 tsp. Salt
  • Pick off the stems at the ends of the basil leaves and discard. Wash the basil well and pat dry with a paper towel.
  • In a blender, combine the basil, olive oil, pine nuts, and Parmesan. Pulse the mixture until it's smooth and creamy. Stir the salt into the pesto.

Croûtons🌐

  • 3 c. Granary Loaf
  • 3 tbsp. Chili Oil
  • Carefully cut the crust from the Granary loaf and discard. Cut the bread into neat slices and then into 1-inch cubes.
  • Heat the chili oil in a large frying pan. Add the bread cubes and cook for about 5 minutes, tossing the cubes occasionally, until they are crisp and golden brown all over.

Dairy-Free Pesto🌐

  • 4 Lemons, juiced
  • 8 tbsp. Pine Nuts
  • 4 c. Fresh Basil Leaves
  • 1 c. Olive Oil
  • 1/2 tsp. Sea Salt & Black Pepper, to taste
  • In a food processor, combine the lemon juice, pine nuts, and basil, and process until just combined. Slowly add in the olive oil, and pulse until emulsified. Season to taste with sea salt and pepper.

Everyday Dressing🌐

  • 1 tbsp. Extra Virgin Olive Oil
  • 2 Lemons, juiced
  • 1 tbsp. Dried Basil
  • In a small bowl, combine all ingredients.

Everything Seasoning🌐

  • 2 tsp. Light Sesame Seeds
  • 1 tsp. Dark Sesame Seeds
  • 1/2 tsp. Flaky Sea Salt | Coarse Sea Salt
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • In a small bowl, mix all of the ingredients together.
  • Store in an airtight container.

Fajita Seasoning🌐

  • 2 tsp. Onion Powder
  • 1 tsp. Ground Cumin
  • 1 tsp. Garlic Powder
  • 1 tsp. Paprika
  • 1 tsp. Dried Oregano
  • 1 tsp. Salt
  • Combine all ingredients in a jar, and shake well until mixed.

Fajita Veggies🌐

  • 3 Mixed-Color Bell Peppers, sliced into thin strips
  • 1 Medium Red Onions, sliced into thin strips
  • 2 Portobello Mushrooms, stems removed and sliced into strips
  • 3 Garlic Cloves, peeled and mashed
  • 3 tbsp. Avocado Oil | Olive Oil
  • 2 tsp. Cumin
  • 1 tsp. Chili Powder
  • 1 tsp. Garlic Powder
  • 1 tsp. Smoked Paprika
  • 3/2 tsp. Kosher Salt
  • 1/4 tsp. Black Pepper
  • Prepare the vegetables as noted in the ingredients list. Place vegetables in a bowl and toss with 2 tablespoons of olive oil and spices.
  • In a large cast-iron skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
  • Add the veggies and sauté about 15 minutes until tender and lightly charred, stirring occasionally.
  • Add additional salt to taste. Remove and discard the garlic cloves before serving.

Fermented Coconut Water🌐

  • 8 fl oz. Coconut Water
  • 1 tbsp. Water Kefir Grains
  • Ensure your water kefir grains are active.
  • Combine the coconut water and water kefir grains in a clean glass jar.
  • Cover the jar with the cheesecloth and secure it with rubber band.
  • Leave it on the counter at room temperature for ~24 hours or until it is fizzy.
  • Strain the water kefir grains out by using a fine mesh strainer.

First Watch Granola🌐

  • 6 c. Rolled Oats
  • 1 c. Sunflower Seeds
  • 2 c. Wheat Germ
  • 3/2 c. Almonds, slivered
  • 1 tbsp. Cinnamon
  • 1 c. Maple Syrup
  • 1/2 c. Brown Sugar
  • 1/2 c. Canola Oil
  • 1/4 c. Agave Syrup
  • 2 tbsp. Vanilla Extract
  • 1 c. Dried Cranberries
  • 1 c. Dried Cherries
  • In a large mixing bowl, combine oats, sunflower seeds, wheat germ, almonds and cinnamon; mix ingredients two times to distribute the cinnamon evenly.
  • In another mixing bowl, combine maple syrup, brown sugar, oil, agave and vanilla. Mix using a wire whisk. Pour over dry ingredients.
  • Using a rubber spatula or your hands, mix into granola until all dry ingredients are evenly coated.
  • Split mix evenly on 2 greased sheet pans. Spread out the mix in a single layer on both trays. Do not press the granola down.
  • Bake at 300°F for 20 minutes. When golden brown, remove from oven and cool completely at room temperature.
  • Once granola is completely cool, break into quarter-sized pieces.
  • Transfer to an airtight container and store in a dry place for up to 1 week.
  • To add another layer of flavor, feel free to add about 1 to 2 cups of your favorite dried cranberries or dried cherries after the granola has cooled completely.

First Watch Seasoning🌐

  • 2 c. Kosher Salt
  • 1/2 c. Black Pepper
  • 1 tbsp. Garlic Powder
  • 1/2 tbsp. Onion Salt
  • 3/2 tbsp. Paprika
  • In a mixing bowl, combine ingredients thoroughly to evenly distribute.
  • Place in an airtight storage container and store in a dry place.

Fresh Cut Pineapple🌐

  • 1 Fresh Pineapple
  • Cut the skin from the pineapple. Cut around the core of the pineapple, or cut and keep the core for added nutrients.

Fried Breadcrumbs🌐

  • 1/4 c. Olive Oil
  • 4 oz. French Bread | Italian Bread, cut into 1-inch cubes
  • 1 Large Garlic Cloves, crushed
  • Heat ¼ cup of the oil in a large frying pan. Add the bread cubes and garlic. Cook over a medium heat, stirring constantly, until the bread cubes are golden brown all over.
  • Drain well on kitchen paper. Discard the garlic.

Garlic Infused Olive Oil🌐

  • 5 tbsp. Olive Oil
  • 1 Garlic Cloves, peeled and smashed
  • In a saucepan place all the ingredients.
  • Cook over very low heat for 5 minutes or until a thermometer inserted into the oil registers 180ºF.
  • Remove from the heat and allow to cool completely at room temperature.
  • Transfer in a bottle and seal the lid. Optionally straining out the garlic.
  • Refrigerate up to 1 month.

Ginger-Lime Dressing🌐

  • 1/2 c. Lime Juice
  • 2 tbsp. Ginger, grated
  • 4 tbsp. Olive Oil
  • 4 tsp. Honey
  • 1/2 tsp. Sea Salt & Black Pepper, to taste
  • In a small bowl, whisk the lime juice through honey. Season to taste with salt and pepper.

Green Mayonaise🌐

  • 1/2 c. Mayonnaise
  • 2 tbsp. Pickled Capers, drained and chopped
  • 2 tbsp. Fresh Parsley
  • Put the mayonaise ingredients in a bowl and mix well to combine.

Hashi-Mayo🌐

  • 4 Lemons, juiced
  • 4 Chicken Eggs | Duck Eggs, at room temperature
  • 1 tsp. Sea Salt
  • 2 c. Avocado Oil | Olive Oil
  • Get out a blender or immersion blender.
  • If using a blender, place the lemon juice, eggs and salt in a high-speed blender and start blending. Slowly add the oil into the blender to emulsify the eggs and oil, for 2–3 minutes.
  • For an immersion blender, place the lemon juice, eggs, salt and oil, in that order, in a clear jar or container that the immersion blender can fit snugly into. Start blending and watch the mixture (about 30-45 seconds). Once it starts to turn off-white at the bottom of the jar, slowly start to pull the blender upward. Stop once the entire mixture is off-white (when it is emulsified).

Herbed Dressing🌐

  • 1/2 c. Olive Oil
  • 1 Lemons, juiced
  • 1/4 tsp. Sea Salt & Black Pepper, to taste
  • 1 Garlic Cloves, minced
  • 1 tsp. Dijon Mustard
  • 2 tbsp. Fresh Mixed Herbs (Basil, Parsley, Chervil, Marjoram, Oregano) (FRESH MIXED HERBS, such as Parsley, Dill or Chives)
  • In a medium bowl, whick together the olive oil through fresh mixed herbs. Add salt and pepper, to taste.

Honey-Cumin Dressing🌐

  • 1/3 c. Lemon Juice
  • 1 tbsp. Cumin, ground
  • 2 tbsp. Honey
  • 3 tbsp. Olive Oil
  • 1/4 tsp. Salt & Pepper
  • Combine all ingredients in a small bowl, and season to taste with salt and pepper.

Honey-Lemon Dijon Dip🌐

  • 1/4 c. Honey
  • 1/4 c. Lemon Juice
  • 2 tbsp. Olive Oil
  • 1 tbsp. Dijon Mustard
  • 1 Garlic Cloves, minced
  • 1 tbsp. Fresh Parsley, minced
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
  • Combine the honey through the parsley in a blender or food processor, until combined. Season to taste with salt and pepper.

Honey-Lemon Mustard Dressing🌐

  • 1 tsp. Honey
  • 1 tsp. Mustard
  • 1 tsp. Sea Salt
  • 6 tbsp. Olive Oil
  • 1 Lemons, juiced
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
  • In a small bowl, combine the honey through lemon juice. Season to taste with salt and pepper.

Honey-Mustard Dressing🌐

  • 1/4 c. Olive Oil
  • 2 tbsp. Honey
  • 2 tbsp. Dijon Mustard
  • 1/8 tsp. Salt & Pepper, to taste
  • To make the vinaigrette: Combine all ingredients in a glass jar and shake until combined.
  • Add salt and pepper, to taste.

Hungry, Hungry Hummus🌐

  • 16 oz. Canned Chickpeas, drained and rinsed
  • 2 tsp. Garlic, minsed
  • 1 tbsp. Lemons, juiced, plus more to taste
  • 1/4 tsp. Cumin, ground
  • 1 tbsp. Tahini (Sesame Seed Paste)
  • 1 tbsp. Olive Oil
  • 1/4 tsp. Salt, plus more to taste
  • 2 tbsp. Water
  • In a food processor, combine the chickpeas, garlic, lemon juice, cumin, tahini, olive oil, and salt. Pulse for about 30 seconds. Run the food processor on high and slowly pour in enough water to make the hummus smooth and creamy. Taste the hummus, and, if it needs it, hit it with a bit more salt and lemon juice.

Killer Guacamole🌐

  • 2 Avocados, diced
  • 1 Limes, juiced
  • 2 tbsp. Red Onions, minced
  • 2 tbsp. Tomatoes, diced
  • 1 tbsp. Fresh Cilantro, chopped
  • 1/4 tsp. Salt
  • In a medium bowl, combine the avocado, lime juice, red onion, tomato, cilantro, and salt and mash it all together using a potato masher until it's smooth. Taste the guacamole and add a little more lime juice and salt to suit your taste.

Large Batch Homemade Taco Seasoning🌐

  • 3/2 c. Chili Powder
  • 6 tbsp. Chili Powder
  • 9 tbsp. Cumin
  • 3 tbsp. Salt
  • 3 tbsp. Black Pepper, finely ground
  • 3 tbsp. Paprika
  • 6 tsp. Garlic Powder
  • 6 tsp. Onion Powder
  • 6 tsp. Dried Oregano, dried
  • Mix all ingredients together then store in an airtight container or jar with a tight fitting lid.
  • To use: brown 1lb ground meat then add 2 - 2½ Tablespoons taco seasoning mix plus 1/3 cup broth or water and simmer until liquid has thickened, 1-2 minutes.

Lemon & Herb Dressing🌐

  • 1 Lemons, juiced
  • 1/2 c. Extra Virgin Olive Oil
  • 1/2 tsp. Dried Oregano
  • 1/2 tsp. Dried Basil
  • 1/2 tsp. Garlic Powder
  • 1/8 tsp. Salt & Pepper, to taste
  • Combine all ingredients in a small bowl. Season to taste with salt and pepper.

Lemon White Balsamic Vinaigrette🌐

  • 1/2 c. Water
  • 1/4 c. Mustard
  • 1/4 c. Lemon Juice
  • 2 tbsp. White Balsamic Vinegar
  • 1 tbsp. Kosher Salt
  • 1/2 tbsp. Granulated Sugar
  • 1/2 tsp. Black Pepper
  • 1/2 tsp. Granulated Garlic
  • 4 c. Canola Oil
  • 1/4 c. Green Olives, finely sliced
  • In a mixing bowl, combine all ingredients except oil and green onions. Whisk/blend.
  • Slowly add oil to liquid mixture to incorporate, whisking/blending the entire time.
  • Add finely sliced green onions and mix well.
  • Store in an airtight container in the refrigerator.

Mango Salsa🌐

  • 1/2 c. Coconut Milk
  • 4 Limes, juiced
  • 2 c. Mangos, peeled and diced
  • 1/2 c. Cucumbers, diced
  • 4 tbsp. Red Onions, diced
  • 2 tbsp. Fresh Cilantro, chopped
  • 2 tsp. Ginger, grated or chopped
  • 2 oz. Leaves of Romaine Lettuce, for serving
  • In a small bowl, whisk together the coconut milk and lime juice.
  • Place the mango, cucumber, onion, cilantro, and ginger in a medium-sized bowl, and mix thoroughly.
  • Pour the coconut mixture over the mango and vegetable mixture, and let it sit for at least 15 minutes.
  • Enjoy over chicken or fish, or in romaine lettuce-leaf wrappers.

Maple Syrup & Balsamic Dressing🌐

  • 2 tbsp. Avocado Oil
  • 2 tbsp. Balsamic Vinegar
  • 2 tbsp. Maple Syrup
  • 1 tbsp. Dijon Mustard
  • 1/2 tsp. Dried Thyme
  • 1/8 tsp. Salt & Pepper, to taste
  • In a medium bowl, whisk together the avocado oil through the thyme. Add salt and pepper, to taste.

Mashed Potatoes🌐

  • 2 c. Potatoes
  • 1/2 c. Milk
  • Cook the potatoes in boiling salted water for about 20 minutes until tender, then drain well.
  • Add a little milk and mash until smooth.

Miso Black Bean Burger Patties🌐

  • 15 oz. Canned Black Beans, drained and rinsed
  • 2 tsp. Sesame Paste (MISO PASTE)
  • 1/2 tsp. Onion Powder
  • 1/2 tsp. Garlic Powder
  • 1/4 c. Breadcrumbs (FINE DRIED BREAD CRUMBS, (?RECIPE?))
  • 1/4 tsp. Salt & Black Pepper
  • 2 tbsp. Water
  • Preheat the oven to 350F. Line a baking sheet with parchment paper.
  • Pat the black beans dry with paper towels and put them in a food processor. Add the miso, onion powder, garlic powder, bread crumbs, salt, pepper, and water and pulse until the mixture comes together and is sticky.
  • Divide the black bean mixture into 4 even portions and form into patties. Place the patties on the lined baking sheet and bake for 22 minutes, flipping about halfway through, until lightly golden on both sides.
  • Remove the patties from the oven and serve or let cool. If you are serving them later, reheat them in a hot pan with a bit of oil.

Over-Easy Eggs🌐

  • 2 Eggs
  • Crack 2 eggs into a cup. That allows you to make sure you don't break the yolks and to pick out any shell.
  • Carefully pour eggs into a buttered, nonstick, non-heated pan. Turn heat on to medium. Watch carefully as whites begin to set, about 3 minutes. Then flip carefully, so yolks don't break, and cook for 1 additional minute. Over-easy eggs should have a very runny yolk, and some of the white around the yolk should still be soft.

Pan Roasted Vegetables 🌐

  • 1/2 c. Fresh Zucchini, diced
  • 12 Cherry Tomatoes
  • 1/2 c. Red Bell Peppers, diced
  • 1/2 c. Red Onions, diced
  • 1/2 c. Orange Sweet Potatoes, diced
  • 2 tbsp. Olive Oil
  • 1/4 tsp. Salt & Black Pepper
  • Preheat the oven to 400°F. Line a sheet pan with parchment paper.
  • In a large bowl, combine the zucchini, tomatoes, bell pepper, onion, and sweet potato. Add the olive oil and season with salt and pepper. Stir or toss to mix evenly.
  • Spread the vegetables out on the lines sheet pan. Roast them in the oven for 12 minutes, flip them over, and continue roasting for 15–20 minutes longer, until they're tender.

Pan-Fried Salmon🌐

  • 1 Smoked Salmon
  • TODO

Peanut Sauce🌐

  • 1 Garlic Cloves, grated or processed in food processor
  • 3 tbsp. Unsweetened Creamy Peanut Butter
  • 3 tbsp. Avocado Oil | Olive Oil
  • 3 tbsp. Honey
  • 2 tbsp. Lime Juice
  • 1 tbsp. Rice Vinegar | Apple Cider Vinegar
  • 1 tsp. Sriracha
  • 1/4 tsp. Sea Salt
  • 1/8 tsp. Dried Ginger
  • Mince garlic and place it in a bowl. Add all other sauce ingredients and whisk until well combined.
  • Pour desired amount of peanut sauce over salad, toss. If you have left over sauce, place in a small bowl and serve on the side.

Pico de Gallo🌐

  • 12 Roma Tomatoes, diced small
  • 2 c. Fresh Cilantro, roughly chopped
  • 2 Fresh Jalapeño Chilies, deseeded and minced
  • 2 Limes, juiced
  • 2 tsp. Kosher Salt
  • Place all ingredients in a mixing bowl and toss to combine.
  • Store in an airtight container in the refrigerator.

Pizza Sauce🌐

  • 12 oz. Tomato Paste
  • 2 c. Water
  • 1/2 tsp. Dried Oregano
  • 1/2 tsp. Dried Parsley
  • 1/2 tsp. Dried Basil
  • 1/2 tsp. Onion Powder
  • 1/2 tsp. Garlic Powder
  • 1/4 tsp. Dried Rosemary
  • 1/4 tsp. Sea Salt & Black Pepper, to taste
  • In a saucepan, combine all ingredients and cook until the sauce is reduced and thickened, about 10 minutes.

Potato Wedges🌐

  • 1 Small Russet Potatoes, cut into wedges
  • 11/4 tsp. Salt, divided, plus more to taste
  • 5 tbsp. Extra Virgin Olive Oil, divided
  • 1/2 tsp. Black Pepper
  • 1 tbsp. Fresh Rosemary, chopped
  • Preheat the oven to 425°F and set a rack in the middle position.
  • In a large pot, bring 3 quarts (3 liters) of water to a boil. Add the potato wedges and 2 teaspoons of the salt. Boil for 6–7 minutes, then drain well in a colander. Holding the colander over the sink, gently shake it in a flipping motion so the potatoes turn and the surfaces get roughed up—this helps them crisp up in the oven. You’re not trying to break them, just scuff the edges a bit.
  • Pour 3 tablespoons of the oil onto a large sheet pan. Add the potatoes directly to the pan, along with ¾ teaspoon salt, the pepper, and rosemary (if using). Avoid using foil, as the potatoes may stick. Toss everything together right on the pan, then arrange the wedges in a single layer, with one of the cut sides down.
  • Bake for 15–20 minutes, or until golden on the bottom. Flip the potatoes with a spatula, drizzle with the remaining 2 tablespoons of oil, and return to the oven for another 15–20 minutes, or until deeply golden and crispy all over. (If they’re not quite there yet, don’t hesitate to give them a few extra minutes—ovens vary, and the goal is crisp edges and golden color.)
  • Serve hot, sprinkled with more salt to taste.

Quinoa Pizza Crust🌐

  • 1 c. Quinoa
  • 1 c. Water
  • 2 tsp. Baking Powder
  • 2 tsp. Olive Oil
  • 1/4 tsp. Sea Salt
  • Once you've got all your ingredients in the blender, blend it up until it's completely smooth. Then pour your patter onto your prepared pan and smooth it over with your spatula.
  • Bake the pizza crust for about 15 minutes, then flip it over and bake another 10 – 15 minutes.
  • Final step: top your pizza with your desired toppings, pop it back in the oven and let everything cook/melt. Slice it up and you're ready to eat!

Refried Beans🌐

  • 1 tbsp. Olive Oil
  • 1/2 c. Onions, diced
  • 2 tsp. Garlic Cloves, chopped
  • 2 tsp. Chili Powder
  • 15 oz. Canned Pinto Beans, drained and rinsed
  • 1/2 c. Water
  • 1 tbsp. Limes, juiced
  • 1/8 tsp. Salt & Black Pepper
  • In a medium pot, heat the olive oil over medium heat. Add the onion and cook for about 5 minutes, or until soft and translucent. Add the garlic and cook for another minute. Sprinkle on the chili powder and cook for another minute.
  • Add the beans and water to the pot and bring it all to a boil. Reduce the heat to low and cook the mixture for 4–5 minutes, until about half the water has evaporated or been absorbed.
  • Remove the pot from the heat and mash the beans using a potato masher.
  • Mix the lime juice into the beans, give them a taste, and season them with salt and pepper as needed.

Rice🌐

  • 1 c. Rice
  • 1 c. Water, for rice
  • 1/2 c. Water, for evaporation
  • Cook the rice according to package instructions. Store in the refrigerator.

Roasted Chickpeas🌐

  • 15 oz. Chickpeas, drained and rinsed
  • 2 tbsp. Olive Oil
  • 1 tsp. Salt
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Paprika
  • 1/4 tsp. Black Pepper, to taste
  • 1/4 tsp. Cayenne Pepper, for heat
  • 1/2 tsp. Cumin, for earthiness
  • Preheat your oven to 400°F. Drain and rinse the chickpeas thoroughly, then spread them on a clean kitchen towel or paper towel. Pat them completely dry to remove moisture.
  • Spread the chickpeas in a single layer on a baking sheet (no oil or seasoning yet). Bake for 10–15 minutes, shaking the pan halfway through. This step helps dry them out for maximum crispiness.
  • Remove the chickpeas from the oven and transfer them to a bowl while still warm. Toss with olive oil to coat evenly, then add salt, garlic powder, smoked paprika, black pepper, cayenne pepper, and cumin. Mix well to distribute the flavors.
  • Return the seasoned chickpeas to the baking sheet, spreading them out in a single layer. Roast for an additional 15–20 minutes, shaking the pan or stirring every 10 minutes to ensure even cooking. Keep an eye on them during the last few minutes to prevent burning.
  • Remove from the oven and let the chickpeas cool on the baking sheet. They will continue to crisp as they cool. Enjoy immediately as a snack, salad topper, or side dish.

Satay Sauce🌐

  • 3/2 c. Coconut Milk
  • 2/3 c. Crunchy Peanut Butter
  • 2 Garlic Cloves, crushed
  • 4 tsp. Soy Sauce
  • 2 tsp. Dark Muscovado Sugar
  • Pour the coconut milk into a small pan and stir in the peanut butter. Stir in the remaining sauce ingredients and heat gently on the hob or over the barbecue, stirring until smooth and hot. Cover and keep warm.

Sesame Almond Dressing🌐

  • 1/2 c. Almond Butter
  • 4 tbsp. Coconut Aminos
  • 2 tbsp. Honey | Maple Syrup
  • 3 tbsp. Rice Vinegar
  • 2 tbsp. Sesame Oil
  • 2 tbsp. Ginger, grated
  • 2 Garlic Cloves, grated
  • 2 tbsp. Water
  • 1/4 tsp. Salt & Black Pepper, to taste
  • In a small bowl, whisk together the almond butter through 1 tablespoon of water. If the dressing is not thin enough, add a second tablespoon of water. Season to taste with salt and pepper.

Sesame-Ginger Dressing🌐

  • 2 tbsp. Rice Vinegar
  • 1 tbsp. Soy Sauce
  • 1 tbsp. Honey
  • 1 tsp. Fresh Ginger, grated
  • 1/4 tsp. Black Pepper, ground
  • 1/4 c. Sesame Oil
  • In a medium bowl, whisk together the vinegar, soy sauce, honey, ginger, and pepper.
  • Slowly whisk in the sesame oil, a few drops at a time until all of it has been incorporated.

Simple Marinara Sauce🌐

  • 56 oz. Canned Whole Peeled San Marzano Tomatoes
  • 1/2 c. Olive Oil
  • 1 c. Onions, diced
  • 2 tbsp. Garlic, minced
  • 2 tbsp. Granulated Sugar
  • 4 tbsp. Fresh Basil Leaves
  • 1/4 tsp. Salt & Black Pepper
  • Pour the tomatoes into a bowl and crush them into small pieces. Make sure to keep the tomatoes below the surface of the liquid when you squeeze them—this will prevent them from bursting.
  • Warm a large pot over medium heat. Add the olive oil and onion and cook for about 10 minutes, stirring every 1–2 minutes, until the onions turn a light brown.
  • Add the garlic and cook for 1 minute. Add the tomatoes and sugar and cook the sauce for 15 minutes to thicken and meld the flavors.
  • Remove from the heat, stir in the basil, and season with salt and pepper as needed.
  • Store in a sealed container in the fridge for up to 2 weeks.

Slices of Basic White Bread🌐

  • 3/4 c. Water (180g, approx 180mL)
  • 2 c. Bread Flour, Unenriched (260g)
  • 3/2 tbsp. Granulated Sugar (18g)
  • 3/2 tbsp. Dry Milk (6g)
  • 1 tsp. Salt (5g)
  • 1 tbsp. Unsalted Butter (14g)
  • 1 tsp. Active Dry Yeast (3g)
  • Add the ingredients to the Baking Pan in the order listed.
  • Select Course No. 1 and press the START button.

Slices of French Bread🌐

  • 3/4 c. Water, plus 1 Tbsp water. 194g (approx. 194mL)
  • 9/4 c. Bread Flour, Unenriched, 293g
  • 1/2 tbsp. Granulated Sugar, 6g
  • 3/2 tbsp. Dry Milk, 6g
  • 1 tsp. Salt, 5g
  • 1 tsp. Active Dry Yeast, 3g
  • Add the ingredients to the Baking Pan in the order listed.
  • Select Course No. 2 and press start.

Slices of Quick Basic White Bread🌐

  • 7/8 c. Water, 210g (approx. 210mL)
  • 9/4 c. Bread Flour, Unenriched, 293g
  • 3/2 tbsp. Granulated Sugar, 18g
  • 3/2 tbsp. Dry Milk, 6g
  • 1 tsp. Salt, 5g
  • 1 tbsp. Unsalted Butter, 14g
  • 1 tsp. Active Dry Yeast (RAPID RISE YEAST), 3g
  • Add the ingredients to the Baking Pan in the order listed.
  • Press the COURSE button to select Course No. 3 and press the START button.

Slices of Stale Bread🌐

  • 2 Slices of Bread
  • Leave the bread out for 24–48 hours.

Slow Cooker Chickpeas🌐

  • 2 c. Chickpeas
  • 1/2 tsp. Baking Soda
  • 7 c. Water
  • 1/4 tsp. Kosher Salt
  • 2 Bay Leaves, to taste
  • 2 Garlic Cloves, lightly smashed
  • In a 2½-quart slow cooker, put the chickpeas, 1/2 teaspoon baking soda, 7 cups water, a big pinch of kosher salt, bay leaf, and garlic.
  • Cover and cook on high heat for 4 hours, or low heat for 6 to 8 hours, or until tender.

Steamed Asparagus🌐

  • 1/2 c. Asparagus Spears
  • Bring a pot of water to a boil. Trim off the woody ends of the asparagus.
  • Set a steaming basket above the boiling water and lay the asparagus in the basket. Cover the pot and steaming basket with a lid. Steam for 7 minutes.

Stovetop Bacon Slices🌐

  • 2 Bacon Slices
  • Add bacon to a large skillet over medium heat. Cook until crispy, then remove to a paper towel-lined plate to drain and set aside. Remove bacon grease from skillet.

Stovetop Chickpeas🌐

  • 1 c. Chickpeas
  • 1 tsp. Baking Soda
  • 1/2 tsp. Kosher Salt
  • 2 Bay Leaves
  • 1 Garlic Cloves, lightly smashed
  • Soak the chickpeas. You can either soak them overnight or try the quick soaking method.
  • - To soak overnight, put the chickpeas in a large bowl and add plenty of water to cover the chickpeas by a good 3 inches. Set aside for 24 hours.
  • - For the quick soak method, put the chickpeas in a pot and add 6 cups of water. Bring to a boil and cook for 2 minute. Turn the heat off, cover and let the chickpeas soak for 1 hour.
  • Drain. In a large cooking pot, put the chickpeas and 1 teaspoon of baking soda. Cook over medium-high heat, tossing constantly, for about 3–4 minutes.
  • Add 7 cups of water to cover the beans by several inches. Season with a big pinch of kosher salt (about 1 teaspoon or more if you like). Add the bay leaf and garlic. Bring to a boil, then turn the heat down and simmer, skimming off any foam or skins that float to the top.
  • Chickpeas will cook anywhere from 40 minutes to 1½ hours, or until tender (cooking time will vary depending on the type and freshness of the chickpeas).

Thai Dressing🌐

  • 4 tbsp. Coconut Aminos
  • 4 tbsp. Olive Oil
  • 4 Limes, juiced
  • 1/2 tsp. Cumin
  • 1/2 tsp. Ginger
  • 2 Garlic Cloves, minced
  • 1/4 tsp. Salt & Pepper, to taste
  • In a small bowl, whisk the coconut aminos, olive oil, and lime juice until well combined.
  • Next, add the cumin, ginger, and garlic.
  • Add the salt and pepper, to taste. Stir well and set aside.

Za'atar🌐

  • 1 tbsp. Sesame Seeds
  • 1/4 c. Ground Sumac
  • 2 tbsp. Dried Thyme
  • 2 tbsp. Dried Marjoram
  • 2 tbsp. Dried Oregano
  • 1 tsp. Coarse Salt
  • Heat a pan over medium heat. Add the sesame seeds and toast for 1–2 minutes.
  • Grind the sesame seeds in a food processor, spice grinder, or with a mortar and pestle.
  • Transfer to a bowl and add the remaining ingredients. Mix well.

Zucchini Noodles🌐

  • 2 Fresh Zucchini
  • 2 tsp. Olive Oil
  • 1/4 tsp. Salt & Black Pepper, to taste
  • Wash and trim the ends of the zucchinis.
  • Use a spiralizer to create long, thin noodles by placing the zucchini in the spiralizer and turning the handle. If using a julienne peeler or vegetable peeler, peel the zucchini lengthwise to create thin strips (julienne for thinner, vegetable peeler for wider ribbons).
  • If eating raw, the noodles are ready to serve. Toss them with your favorite sauce, pesto, or dressing.
  • For cooked noodles, heat olive oil in a large skillet over medium heat.
  • Add the zucchini noodles to the skillet and sauté for 2–3 minutes, tossing frequently. Do not overcook to avoid sogginess.
  • Season with salt and pepper to taste, then serve with your preferred toppings or sauce. Notes

Heirloom Tomato and Beet Salad

  • 1 tbsp. Olive Oil
  • 2 Mixed-Color Beets
  • 2 Heirloom Tomatoes, chopped
  • 1 tbsp. Fresh Basil Leaves
  • 1 tbsp. Olive Oil
  • 1 Garlic Cloves, minced superfine
  • 3 tbsp. Balsamic Vinegar
  • 1/4 tsp. Sea Salt & Black Pepper, to taste
  • Preheat the oven to 375°F.
  • Rub 1 tablespoon of olive oil over the whole beets and roast in the oven for 40 minutes to 1 hour, until just tender when pierced. Set aside to cool for 10 minutes.
  • Toss the tomatoes with the basil, remaining 1 tablespoon of olive oil, garlic, and balsamic vinegar in a salad bowl.
  • Peel and chop the cooked beets and add to the salad bowl, tossing to coat with the dressing.

Fresh Basil Leaves🌐

Notes:
Group: Fresh Basil Leave
Skip Shopping List: False
Default Measure:
Grams Per Measure: 0.5
Grams Per Fine Cup: 32
Grams Per Coarse Cup: 32
Grams Per Serving: 0.5
Nutrients:
Allergens:
Category: Produce
Alternatives: Dried Basil
Is Alternative Of: